Edible dusting composition



March 27, 1956 z, BLOCK ETAL EDIBLE DUSTING COMPOSITION Filed June 5, 1952 UMSWIQ fr.. .die

2,739,896 x EDIBLE DUSTING COMPOSITION Zenas Block, Larchmont, George J. Rosner, Brooklyn,

and Abraham H. Goodman, Great Neck, N. Y., as-

signors to Doughnut Corporationof America, New

York, N. Y., a corporation of New York Application June 5, 1952, Serial No: 291,962 7 Claims. (Cl. 99-92) y 4The present invention relates -to improvements in comestibles and it relates morecparticularly to a novel and improved edible dusting composition. c l D W It haslong been conventional to apply a sweet p owdered coating to bakery products, particularly to fried cakes suchas doughnuts and the like. These coatings serve a twofold purpose in that they enhance the appear Iance of the fried cakes and also improve their palatability. The earlier coatings consisted essentially of powdered cane sugar, and starch such as corn starch iiour or other filler type of material, and were appliedtol the still warm freshly fried cake. The coated cakes were then generally stored and dispensed unpackaged or otherwise exposed to normal atmospheric conditions of humidity and temperature. In such an environment, the powdered sugar and starch filler coating was yadequate and acceptable in that the palatability of the cake was improved and the coating was stable, that is the powdered sugar coating maintained its initial pleasing appearance, general physical properties and covering power for prolonged periods of time, consistent with the production, distribution and consumption of the cakes. However, with` the. advent of modern packaging, the fried cakes are now marketed and dispensed in completely sealed 'moisture-proof cartons. The freshly fried cakes, while still warm andladen with moisture, are packaged and thus maintain their softness and palatability for extended periods, as a result of the highly humid ambient conditions. This high humidity, on the other hand, adversely affects the powdered sugar coating there was then employed a preparation consisting absorbed from the cake and its surroundings. As a result, the sugar coating becomes soft and sticky and vacquires a slimy transparent appearance which, is highly unattractive. In order to improve the stability `of the coating there was then employed a prepaartio'n consisting of hydrated dextrose, a starchy substance and a fatthe vfat serving as a protective coating for the sugars and as an agent to provide adhesion between the fried cake and dusting composition. However, these dustingl compositions possessed an important drawback inthatL theyrequired relatively large proportions of a starchy substance in order to achieve a useable coating of minimum acceptable stability. The necessary quantity of 1starchy -substance needed is suflicient to impart a highly starchy taste to the coating and partially nullify its sweetness to greatly impair therpalatabilityrof thevfried cakep p p It is thus a principal object of the present invention to provide an improved edible coating material for comestibles. c Y 4 l vAnother object of the present invention is to provide an improved edible dusting powder for cakes and pastries, particularly fried cakes such as doughnuts.V A Y Y Still another object of the present invention is to p rovide an improved edible dusting powder for fried cakes which produces an attractive coating of superior stability and great palatability. n

A further object of the present invention 'is to provide an improved sweet edible dusting powder for friedy cakes which is highly palatable, having no perceptive starchy taste and which produces a stable coating.

Still a lfurther object of the present invention is to provide an improved sweet edible dusting powder which 'may be applied to cakes or cke doughnts to prode h attractive coating which maintainsl its attractive appearance for prolonged periods even under the conditions of high humidity encountered when the cakes are packaged in moisture-proof cartons.

Another object of the present invention is to provide an improved edible dusting powder for fried cakes which produces an attractive adherent coating stable under ordinarilyemet heat and humid conditions, improves the palatability of the cake and does not impair itsphysical qualities, said dusting powder being inexpensive and simple t0 apply.

The above and further objects of the present invention will become apparent from al reading of the following description taken in conjunction with the accompanying drawing, which is a three component graph representing the range of ingredients entering into the improved edible dusting composition.` K

The present invention broadly contemplates an improved edible dusting composition comprising a mixture of hydrated dextrose, anhydrous dextrose, and an edible fat. In addition to the above ingredients, a small amount of starch may be added to improve the consistency of the coating. l

It has been discovered that anhydrous dextrose possesses the ability to remain stable and retain its attractive appearance as a doughnut coating kfor extended periods in the presence of the moisture of the doughnut and in highly humid surroundings. This is probably due to the anhydrous dextroselrequiring relatively large amounts of water to put into solution and to impart a transparent and shiny appearance to the resulting coating. However, the anhydrous dextrose possesses the property of dehydrating the doughnut which is undesirable since this results in a dry doughnut of inferior eating qualities and reduced palatability.

It has been found that by adrnixing the anhydrous dextrose with hydrated dextrose, a coating may be produced of excellent hydroscopic properties, and of highly superior stability. To effect a dusting powder having acceptable dehydrating qualities, the .anhydrous dextrose should be between 15% and 50% of the total dextrose present and preferably between 25% and 35%. While starch may be entirely omitted from the dusting powder, when this is done the flow properties of the powder are not particularly acceptable in application, and the product becomes gritty and loses its vsmooth appearance.

Where a coating of smooth consistency is desired, it has been found that the addition of as little as 4% starch and preferably 5% starch to the dusting powder inhibits any grittiness and results in a smooth-appearing product. The starch, when present in such small amounts is not perceptible and does not in any way detract from the cornmercial acceptability or from the palatability of the coated cake, and even when the starch is present in much larger amounts, it is barely perceptible. Superior edible dusting powders within the scope of the present invention, producing stable` attractive coatings of high palatability and lsmooth consistency comprise anhydrous dextrose approximately 13% to 43.5% by weight, hydrated dextrose 43.5% to 74% by weight, an edible fat having a melting point between 75 F. and 138 F., from 4% to 8% by weight, and starch between 4% and 20% by weight.

Itis important that the dextroses be finely divided so as to have a particle size whereby at least 55% thereof will pass through a 200 mesh sieve.

Any suitable palatablefat which is well known in the art maybe employed. The melting point of the fat used in each particular case depends upon 'the surrounding conditions, such as climate, season of the year, etc.` Although a wide range of melting points isacceptable, as set forth above, a fat having a melting point of between F. and F. is moet generally eon'vei'nt and desirable.

3 An example of a suitable fat is a hydrogenated coconut oil having a melting point of 110 F.

Although corn starch is preferred in the improved dusting powder, any other suitable starchy substance may be employed as is well known, such as the various dis- 5 and of starch between 4% and 20%, the range of the.` rupted and gelatinized starches. combination of these two is between 8% and 28%. They The following table designated as Table l, demonshaded area defined by the points A, B, C and D represtrates the drying out effect of anhydrous dextrose and sents the range of preferred proportions of the ingredients: how this is offset by the presence of the hydrated dextrose. entering into the present improved edible dusting composi- The softness of the test doughnuts is reflected as com- 10 tion, as set forth earlier, that is (1) anhydrous dextrosepressibility values which decrease with increasing quanti- 13.05% to 43.5% by weight, (2) hydrated dextroseties of anhydrous dextrose. Organoleptic tests indicate 43.5% to 73.95% by weight, (3) fat 4% to 8%, and that beyond the 50% anhydrous dextrose ratio the dough- (4) starch-4% to 8%. It shouldv be understood that nut becomes too dry for general acceptability. Where other than the usual desirable properties of the dusting powder are sought after, these proportions may TABLE No' l be modified. For example, if a crystalline rather than Eect of varying percentage of anhydrous dextrose I0 a smooth coating is desired, the starch may be entirely dextrose hydrate in edible dusting compositions omitted. Furthermore, other ingredients may be added, All compositions for 5% starch and 8% fat (110 melt Such as sultablqcolormg am; avomig matenals' point). Values shown are for standard commercial The presen? Improve@ edlble dus/[mg powder mfay be doughnuts coated with a dusting powder made with varytmpounded m any sultable manner Wen known m the $51eleraoltlrgelir dhla dextrose l While there has been described and illustrated preferred embodiments of the present invention, it is apparent that numerous alterations and omissions may be made without Anhydrous Dextrose- Softness or departing from the Spirit tlleI'COf.

Hydra Ramo gftlprfasls'e The present application is a continuation-in-part of the ofDoughnut co-pending application of Zenas Block, George Rosnen, Alghexrgeus gggg g ggg and Abraham H. Goodman, Serial No. 161,738, tiled May 12, 1950. 0 100 216.50 We dalmf 5 95 213. 25 1. An edible dusting powder comprising 15 to 50 parts g gg gg'g anhydrous dextrose, 50 to 85 parts hydrated dextrose and 20 so 203. 25 4 to 8 parts of edible fat. gg .'70 122:20 35 2. An edible dusting composition comprising 13% to ig gg 43.5% by weight anhydrous dextrose, 43.5% to 74% by 55 195j75 weight hydrated dextrose, 4% to 8% by weight edible gg g fat, and 4% to 20% by weight of starch. 4o 17525 3. An edible dusting composition as claimed in claim' gg 3(5) 40 2, wherein said edible fat has a melting point of between 25 167.75 75 F. and 138 F.

4. An edible dusting composition as claimed in claim 2, The following table designated as Table No. 2 shows Whfnrein sa@ staych mprises approximaly 5% by the relative stability of coatings of various dusting pow- 45 Weight of sfld Compfsltlon' ders as applied to cake doughnuts and held in moisture 3' Anedlblf dustmg @Imposition 3 5 claimed m 61mm proof boxes at F' for 24 boum This data demon 2, wherein said dextrose is of a particle size permitting strates the value of anhydrous dextrose in improving the at least 55% thereof to Pass through a 200 mesh SeVestability characteristics of anhydrous dextrose containing 6- A11 edible dusting Composition aS Claimed ll Claim 2, coatings. It should be noted that the higher anhydrous 50 wherein Said anhydrous deXfOSe fOfmS bef-Ween 25% dextrose ratios over 50% give excellent coating stability and 35 0f the total deXfOSe Present and results, but are not generally acceptable because of 7. An edible dusting Composition as claimed in claim the excessive drying out tendencies (see Table No. 1). 2, wherein said edible fat is present in substantially 8% TABLE NO. 2

4 The drawing represents a triangular chart whose thre components are (1) Percent anhydrous dextrose, (2); Percent hydrated dextrose, and (3) Percent fat and starch.. The preferable range of fat being between 4% and 8%I Stability of edible dusting powders on doughnuts [Coated Doughnuts held in moisture-proof boxes for 24 hours at 95 Fahrenheit.)

l Actual Composition Sta- Condition of Coat- Condition oi Coat- Percent Ratio of Sugar Present, Starch Percent Percent bility Appearance ing on Top of ing Between Anhydrous to Hydrate Dextrose Percent Fat Anh? PeHrcent Rating Donuts Donuts Taste Starch (110 F. drous dite M. P.) Dextrosc 75% Anhyd. to 25% -Iyd 5 S 65.25 21. 75 1st. excellent plus++ excellent plus+|-.. excellent p1us++ none. 65% Anyd. to 35% Hyd 5 8 56. 55 30. 15 2nd--- d do do Do. 55% Anhyd. to 45% Hydm 5 8 47. 85 39. 15 3rd excellent plus-- excellent pluslexcellent plooi- Do. 45% Anhyd. to 55% H yd 5 8 39. 15 excellent excellent. .'Do. 35% Anhyd. to 65% liyd 5 8 30. 45 h very good plus 25% Anhyd. to 75% Hyd 5 8 21.75 very good... 15% Anhyd. to 85% Hyd 5 8 13.05

% Hyd 20 8 0 100% Hyd l5 8 0 100% Hyd l0 8 0 100% Hyd- 5 8 0 100% Hyd 0 8 0 2,739,896 5 6 by weight, and has a melting point between 100 F. and 2,129,859 Miner Sept. 13, 1938 110 F. 2,144,371 Grith et al. Jan. 17, 1939 2,145,662 Miner et a1. Jan. 31, 1939 References Cited inthe file of this patent UNITED STATES PATENTS 5 2,012,506 Grimm Aug. 27, 1935 

1. AN EDIBLE DUSTING POWDER COMPRISING 15 TO 50 PARTS ANHYDROUS DEXTROSE, 50 TO 85 PARTS HYDRATED DEXTROSE AND 4 TO 8 PARTS OF EDIBLE FAT. 